Fiery Stuffed Poblanos

I have recently adapted to a whole foods, plant-based diet for health reasons. I enjoy finding recipes that I can make for myself and my husband who still loves his meat.

8 poblano peppers

1 can (15 ounces) black beans, rinsed and drained

1 medium zucchini, chopped

1 small red onion, chopped

4 garlic cloves, minced

1 can (15-¼ ounces) whole kernel corn, drained

1 can (14-½ ounces) fire-roasted diced tomatoes, undrained

1 cup cooked brown rice

1 tablespoon ground cumin

1 to 1-½ teaspoons ground ancho chile pepper

¼ teaspoon salt

¼ teaspoon pepper

1 cup shredded reduced-fat Mexican cheese blend, divided

3 green onions, chopped

½ cup reduced-fat sour cream

Directions at tasteofhome.com

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